This showstopper starts with firm baking apples caramelized in a deep amber, vanilla-scented sauce until they're tender and glossy, then baked until everything bubbles up golden around the edges. The apples get packed in tight, cut-side up, so every wedge holds its shape once the whole thing is flipped onto a plate in one dramatic motion. What you end up with is a burnished, jammy-fruit tart with a crisp, golden top that shatters slightly with each bite, all built on nothing more than vegan butter, cane sugar, and a hit of vanilla. It's rustic French bistro dessert energy without much fuss, and it's a great pick for a gluten free table since the fruit and caramel do all the heavy lifting on flavor. Serve it warm, straight from the skillet, and let the caramel keep working its way into every slice.
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Sweet Loren’s Puff Pastry
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll the puff pastry sheet into a circle roughly 11 inches in diameter — just large enough to overhang a 10-inch skillet by about half an inch. Transfer to a parchment-lined plate or baking sheet and refrigerate while you prepare the apples.
Melt the vegan butter in a 10-inch oven-safe skillet over medium heat. Add the sugar in an even layer and cook without stirring until the edges begin to melt and turn amber, about 4–5 minutes. Then stir gently and continue cooking until the caramel is a deep amber color throughout and smells nutty, about 3–4 minutes more. Watch closely, as the caramel can darken quickly. Remove from heat and stir in the salt and vanilla extract.
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